Arroz con Gandules

Method

Heat the olive oil in a large heavy-bottomed pot over medium heat and sauté the diced onion and minced garlic until softened and fragrant, about 3 minutes. Stir in the sofrito, tomato sauce, cumin, and oregano, cooking for another 2 minutes to develop the flavours. Add the rinsed rice and stir constantly for 2-3 minutes to lightly toast the grains. Pour in the stock and add the bay leaf, salt, and pepper, bringing the mixture to a vigorous boil. Stir in the pigeon peas, olives, and pimientos, then reduce the heat to low, cover with a tight-fitting lid, and simmer for 18-20 minutes until the rice is tender and the liquid is absorbed. Remove from the heat, leave to rest for 5 minutes with the lid on, then fluff with a fork and serve.